摘要
采用超声波法从山楂果中提取黄酮类化合物,并建立了山楂果中黄酮化合物的光谱分析方法。本法的回收率为96%～105%,变异系数小于0.14%。用流动注射化学发光法测定了山楂果的抗氧化性能,实验结果表明:山楂果具有较强的抗氧化性能,并且抗氧化性能随着浓度的增加而增加。
The ultrasonic method was used for extracting flavonoids of C.pinnatifida Bunge and the flavonoids were determined by spectrophotometry, the recovery is 96%-105% and the coefficient of variation is 0.14%. The antioxidation effect of C. pinnatifida Bunge was studied by the flow-injection chemiluminescence. The results show that C.pinnatifida Bunge has the strength antioxidative effect, and the antioxidative effect increased with increasing concentration.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期199-202,共4页
Food Science
基金
辽宁省教育厅科学技术基金资助课题(20331079)
关键词
山楂果
黄酮
光谱分析
流动注射化学发光
抗氧化性
C.pinnatifida Bunge
flavonoids
spectrophotometry
flow-injection chemiluminescence method
antioxidative effect
